Take your tomatoes and chop them roughly (not too much care taken as they will be blended down)

Add stock to boiling water not too much about 2 tbsp then add to a pan

Add tomatoes to the pan, along with the chopped ones, add salt and pepper and let it boil

When the tomatoes have turned to mush, add cream to lift the soup

Peel the parsnips and slice them thinly on a mandolin, put them in the fryer and fry them till their golden then let them dry out on a cloth.

Blend the soup together and adjust the seasoning

Serve with a dash of cream on the top, and the parsnips crisps